The Citiblog

Chef Yuu Shimano Brings French-inspired Omakase to Greenpoint
May 25, 2023, 1:31.33 am ET

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Photos: Dariia Neshama

Chef Yuu Shimano has opened his first restaurant in Greenpoint, Brooklyn offering a unique culinary experience reflecting his French training and Japanese heritage. Chef Yuu trained at Tsuji Culinary Institute in both Osaka, Japan and Lyon, France graduating in 2002. He spent the first 12 years of his career in France, beginning at two-Michelin-starred La Villa des Lys at the Hotel Majestic in Cannes before becoming the Chef de Partie of Meats and Sauces at three-Michelin-starred Restaurant Guy Savoy in Paris. In 2017, he was tapped by Tokyo Restaurant Factory to open MIFUNE New York where he served as Executive Chef for five years and garnered a Michelin plate.

Taking the best from his work in France and New York, Chef Yuu has created an elegant French 18-course omakase menu with Japanese undertones. He has selected an all-star team, Chef de Cuisine Shuji Furukawa (previously Executive Chef of The Gallery by Odo), Pastry Chef Masaki Takahashi (two-Michelin-starred Narisawa in Tokyo), and Sommelier Akio Matsumoto (Michelin-starred Torien, three-Michelin-starred L’Effervescence in Tokyo).

Guests are seated at a beautiful black marble L-shaped chef’s tasting counter and the experience begins with a custom Arita plate designed by Chef Yuu depicting Manhattan and Brooklyn. Every course is served on a different plate, each sourced from Japanese designers such as Arita Plus pottery, Japan’s storied Koransha porcelain, and lipped bowls from Aya Morishita Woodwork, accented by steak knives inspired by Japanese swords from Tojiro Wakisahi and other artisanal flatware as well as Kimura glassware from Tokyo.

Just beyond the counter is a grand open kitchen outfitted with top-of-the-line equipment: a custom-made Molteni oven, a binchotan charcoal grill, a pastry station with a pie maker, and baking ovens where Chef Yuu finishes his signature Duck Pie (above). It serves as a stage for Chef Yuu as he connects with each diner, showing off his gregarious, witty personality and giving them a glimpse into his culinary mind.



Omakase by Chef Yuu and Chef Shuji begins with an amuse bouche of Trout, a smoked trout tartlet with fennel cream, finished with smoked trout roe. As the meal progresses, diners are treated to A5 Wagyu Sea Urchin, made with wagyu seared over binchotan that is served over uni rice, uni & sancho sauce, and garnished with chrysanthemum tempura; and Vichyssoise, a soymilk soup with beef consommé gelee topped with uni served in a refrigerated glass.

Other offerings include Ayu, a young Japanese fish wrapped in a shiso leaf then fried and served with shutou sauce made of fermented bonito cooked in soy sauce, and egg yolk; Zuwai Crab, a snow crab with tosazu gelee, and asparagus espuma; Eel Foie Gras in sunchoke purée with daikon, sunchoke chips, and coffee powder; and Leek poireaux with balsamic-anchovy vinaigrette, topped with radish and cashews.

The final course is Chef Yuu’s signature Duck Pie, a house made pie filled with duck breast and duck thigh, spinach, and foie gras, served with a black pepper cognac and duck jus sauce.

For a sweet finish, Chef Masaki’s desserts include Strawberry made with young wild strawberries sourced from Spain in a Ratalifa gelee with coconut ice cream; and Plum, a miniature soufflé served in plum compote with house made almond ice cream.

Restaurant Yuu is located at 55 Nassau Ave (near McCarren Park) in Brooklyn. For more information, visit https://www.yuunewyork.com/




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